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"....a single bloke with a big appetite for good food...."


I was first introduced to the Shuttle Chef by my m...

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Vegetable Frittata

Vegetable Frittata

An excellent light, tasty and very healthy meal....

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Salted Caramel Cheese Cake

Salted Caramel Cheesecake

Cooking time: 40
mins simmer on stove + 3 hours or more thermal cooking

Suitable: 3 or
4.5 litre inner saucepan.


Serves: 8


3/4 of a cup of Ginger-nut biscuits crushed

2 tbsps. melted butter

1/4 of a cup of sugar


2 X 250gram packets of cream cheese

1/2 a cup of brown sugar

1-2 tablespoons of golden syrup

1/4 tsp of salt

2 eggs

1 tsp of vanilla extract


Whipped Cream

Salted Caramel sauce drizzled


1.     Line Bain-Marie or pudding tin with alfoil, carefully easing into corners without tearing,
then line base with baking paper over the alfoil.(This will make it easier to
remove later)

2.     Combine
biscuit crumbs, melted butter and sugar in a saucepan over low heat, and stir
for a few minutes until mixture heats through and it starts to darken slightly.
(This helps to crispen the base) Remove from heat and quickly press mixture
into base of lined bain-marie or pudding tin before it cools. Place into fridge
or freezer whilst preparing filling.

3.     Beat
together cream cheese and sugar until smooth, then golden syrup and salt. Add eggs,
one at a time, beating well, then add vanilla.

4.     Spoon
mixture into prepared tin over chilled biscuit crumb mixture.

5.     Place
into Shuttle Chef inner pot with enough boiling water to come 2.5 cm up the

6.     Return
to the boil and simmer gently for 40 minutes, then place into outer vacuum
container for 3 or more hours.

7.     Remove
and chill for a few hours or overnight.

8.     Top
with whipped cream and drizzle with salted caramel sauce.